Edgar Bosquez named Grand de Demain 2025 at the Gault&Millau Tour PACA

" It's more than a source of pride, it's an honor! "Edgar Bosquez, chef and owner of the Ekume restaurant (3 toques), was awarded the title of Grand de Demain 2025, during the Gault&Millau Tour PACA. The event was held on Monday April 28 at the Hyatt Regency Nice Palais de la Méditerranée.

An adventure of the heart and the family

Originally from Panama, Edgar Bosquez has been living in France for fifteen years, and in Marseille for five. It was here, in the 7ᵉ arrondissement, that he was able to realize his dream, alongside his wife Alizée, whom he met in the kitchens of Paul Bocuse. Together, they gave life to Ekume: " It's the realization of a life, a joint and family project that is being built little by little ".

Now open for three years, the young establishment is firmly rooted in its local community. Edgar Bosquez prides himself on a sincere approach, working closely with local producers: " It ' s a project where we value people, whether they be fishermen, market gardeners... because we're in a very rich region! ".

There's no fixed menu here, but one that adapts to the seasons and the vagaries of daily life: " One day we'll do a vegetable-based menu because the fishing hasn't been good, the current's been bad, the rain's been bad, the wind's been bad...We're always adapting and trying to make the most of it ", a cuisine in motion, where each dish becomes unique, reflecting the moment and the encounters.

A distinction with a voice

Since it opened, Ekume has been able to grow and refine its identity: " We feel more and more liberated, we can do things we couldn't afford at the beginning, and that's great ," stresses the chef. Although the investigators had already spotted the house, it was this year that they praised its greater precision and commitment.

For Edgar Bosquez, this distinction represents more than just a reward: "it's a tribute to French cuisine, to the excellence that we go in search of every time". But it's also an opportunity to pass on a message to his apprentices: " Cook beautifully, respect the product and keep moving forward ".

Buoyed by his travels, his memories and his history, the chef keeps to a simple but essential guideline: " a dish can be great with just one product and, above all, the desire to share - that's where the difference lies ".